You really need to eat these right after they're baked or shortly there after so the chips don't lose their chippiness!
- 2 cups salted butter (one pound, i.e., 4 sticks), softened to room temperature
- 1 1/2 cups granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons vanilla extract
- 2 cups crushed Lays Potato Chips
- 1 cup powdered (confectioner’s) sugar, for dusting over the tops of the cookies
- Preheat oven to 350 degrees.
- In mixing bowl, cream together softened butter and sugar with an electric mixer until light and fluffy (mixture will be thick).
- Add vanilla and mix it again.
- Next, add flour, one cup at a time, and mix well.
- Then, add potato chips and mix well.
- Scoop a teaspoonful of cookie dough into the palm of your hand, roll into a ball, and place on an ungreased cookie sheet.
- Repeat until you have a dozen cookies on the cookie sheet.
- Next, place some granulated sugar on a paper plate; wet the bottom of a flat-bottomed drinking glass with water, dip in the granulated sugar, then press one cookie with the bottom of the drinking glass to flatten.
- Dip glass in sugar again (no need to wet glass again after the first time); repeat until all cookies have been flattened (be sure to dunk glass in sugar for EACH cookie).
- Use your fingers to mold any strays back into the cookie shape.
- Bake for 8 to 12 minutes (depending on your oven); cookies will be pale in color, with slightly darker edges. They are very delicate with a lace-like quality.
- DO NOT over bake.
- Remove from oven and allow to cool for 2 minutes.
- Remove from cookie sheet and transfer to a cooling rack.
- Immediately dust the hot cookies with powdered sugar, about a teaspoon per cookie, and allow to cool completely.
NOTE: the cookies are pale in color so don't overcook. Best fresh from the oven so save these for occasions where you can serve them immediately and do not freeze.